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Old 12-15-08, 09:50 AM
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Originally Posted by ehidle View Post
Could it be the quart of hydrogenated oil that soaks into the crust as it bakes? You know, restaurants don't have to include "prep material" in their nutritional info, so that squirt of hydrogenated oil they put in the pan adds to the already staggering 30g of fat in the personal pan pizza (12g of which is saturated).
My thought as well. Oil just drips off the slices.
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